Much has been said about haggis, a Scottish delicacy consisting of chopped-up sheep heart, lung, and liver that's been stuffed into a sheep's stomach. But in Germany (where, right now, some 6 million people are celebrating the 180th year of Munich's Oktoberfest), there's a less famous, more delicious stuffed stomach dish to savor: saumagen. Pronounced "ZOW-muh-gen," this dish is made of pork, potatoes, vegetables, and spices, then stuffed inside a pig's stomach, which is then boiled, sliced, and pan-fried.
I had a chance to witness the making of this iconic dish of Germany's Palatinate region while on a tour of German food and wine. It may not be the prettiest of dishes, but this forcemeat is one of the country's iconic foods, and it's experienced renewed popularity in recent years. Can you stomach seeing the process in which it's made? Then keep reading to learn more.